The other day we ordered sandwiches from a cute little local café.
It bears mentioning that they served my turkey wrap with extra onion without me even having to ask…and it’s not like they knew me (as the onion-loving weirdo I am) because it was my first time there! I felt like I won the onion lotto or something. (It’s the little things, lol.)
And then when I didn’t think my meal could get any better, they served my wrap with a yummy cabbage slaw that was bejeweled with pomegranate arils. One bite and I knew I had to make my own version at home.
Jicama is the star of the show in my Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette. If you’re not familiar with this vegetable, it’s similar to a potato in appearance. It’s crunchy like an apple and slightly sweet and subtly nutty. I think jicama tastes almost like a cross between apple and water chestnut, with the starchiness of potato. It’s a pretty unique thing, definitely worth trying if you haven’t done so before!
This salad is fresh-tasting and full of flavor and texture. A splash of lime juice brightens up everything, and the walnuts (which you can toast or not) echo the slight nuttiness in jicama. And this happens to be the perfect use for my Raspberry Dijon Vinaigrette!
- 1 medium (1¼ lbs/570 g) jicama, peeled and julienned
- 1 large crisp apple (I used Empire), washed, cored, and julienned (not peeled)
- 3 scallions, white and green parts, thinly sliced
- ½ cup pomegranate arils
- ½ cup Raspberry Dijon Vinaigrette
- 1 tablespoon fresh lime juice
- ¼ teaspoon fine sea salt
- ¼ cup walnuts (toasted if you want)
- 2 tablespoons chopped fresh parsley
- Toss together the jicama, apple, scallion, pomegranate arils, vinaigrette, lime juice, and salt in a large bowl.
- Top with the walnuts and parsley.
- Serve immediately because both jicama and apple will turn brown as they oxidize.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
February 6, 2015 at 5:02 amA wonderful salad! So crunchy and flavourful. I love jicama.
Cheers,
Rosa
Erica says
February 6, 2015 at 8:16 amYou know what- I haven’t had jicama in forever! And I LOVE it! Great reminder. Great combo of flavors. And yes- onions rock!!
Julia says
February 6, 2015 at 12:59 pmA slaw-like salad bejeweled and bedazzled with pomegranate arils sounds amazing – and perfect to go along with any sando, wrap, burger, etc., etc., amen! Can you believe I’ve never in my life had jicama? Ugh, I need to try it out asap!
Marissa | Pinch and Swirl says
February 6, 2015 at 3:58 pmI love crisp, cold salads with fruit and nuts so this is right up my alley. So delicious, Faith!
Laura (Tutti Dolci) says
February 6, 2015 at 5:46 pmI love the textures of this salad and the raspberry vinaigrette sounds so good!
Emily says
February 9, 2015 at 12:10 pmOh wow, this looks so good. I can just imagine the flavors. Pomegranate and raspberry are two of my favorite things, so this looks like a winner to me!
Joanne says
February 10, 2015 at 4:54 pmI love that this salad is full of so much crunch and bright flavor! Unusual for winter, but that’s exactly what makes it so lovely.